E. Michael Reidt's Santa Barbara, California, apartment has great views of the surrounding avocado fields, but no kitchen. "No oven. No microwave. My only cooking equipment is a gas grill," he says, "so I have to get creative." Sturdy hearts of romaine become marvelously smoky on the grill, for a unique riff on Caesar salad that's a delicious accompaniment to grilled steak. More Green Salad Recipes

E. Michael Reidt
May 2007

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Recipe Summary

active:
20 mins
total:
1 hr 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil. Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool.

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  • Light a grill. Squeeze the garlic cloves into a blender. Add the buttermilk and lemon juice and blend to a puree. With the machine on, slowly pour in the 1 cup of olive oil until blended. Season the dressing with salt and pepper.

  • Drizzle the cut side of the romaine hearts with olive oil and sprinkle with salt and pepper. Grill the romaine over a hot fire, cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for 20 seconds longer. Transfer the heads to a platter, cut side up. Drizzle the dressing over the romaine, sprinkle with the Manchego and serve right away.

Make Ahead

The roasted garlic dressing can be refrigerated overnight.